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Preheat oven to 425 degrees F.
Remove stem from carrots and slice in half, lengthwise.*
Arrange carrots on baking sheet and toss with oil, balsamic vinegar, a drizzle of honey, and salt and pepper.
Roast for about 20 minutes, then remove from oven.
Turn carrots making sure to coat in remaining drippings, drizzle a little more honey, rosemary and thyme over the top and toss to coat. Use a paper towel to soak up any residual fluids on the bottom of the pan allowing the carrots to roast instead of steam. Return to the oven for 20-30 more minutes, or until tender and caramelized.